Broccoli Olive and Corn Salsa Recipe

I'm just mixing up cultures as I see fit. All cuisines, from all over the world, have the human palate in common. They can blend in some amazing ways. 
This has a really fresh and clean flavor. It's light, but filling. Ideal for the end of summer. It just needs a little bread or rice to go with it. 

Make sure when you serve it to coat the bread or rice with some of that scrumptious sauce!
Salsa Recipe Ingredients
2 broccoli crowns, chopped small
1 can small black olives, halved
2/3 cup frozen corn
1/2 cup frozen peas
2 shallots, diced
1 jalapeno, minced
1 poblano, diced
3 cloves garlic, minced
2 tlbs olive oil
1 tbl hot sauce
2 tsps spicy mustard
2 tsps salt
1 tsp black pepper
2 tsps dry thyme

Add all the ingredients to a large mixing bowl and stir to combine. Let rest overnight. 

The broccoli cooks in the acid and the frozen ingredients thaw without losing their color or flavor.

Vegan Risotto with Organic Pesto

I love risotto. It's so creamy and moist. It's not as hard to make as restaurant would lead you to belive. And it's really easy to veganize. this risotto is also accompanied by a vegan pesto sauce. the basis for which is from a packet. simply organics pesto sauce is cheese free and entirely vegan and easy to make.

1.5 cups arborrio rice
1 can vegatable broth
1/2 can water
1/2 medium yellow onion
6 cloves garlic
1 tsp olive oil
1/3 cup frozen carrots
1/2 cup frozen bell peppers
pinch salt and pepper

Heat olive oil a large skillet with high sides and then add onion. season lightly with salt and pepper. Saute onion 3-4 minutes over medium heat until tender and translucent. Add garlic and dry rice. Saute 2 minute smore.

Add 1/2 the can of broth and let rice steep in broth over low-medium heat. Stir ocassionally.

When most has been absorbed add rest of broth and continue cooking and stirring every so often.

When that liquid is gone add 1/2 can or 3/4 cup water. Cook three minutes more and then taste. It won't be done. But you need to know how far from done it is

When your rice is almost cooked add carrots.

Cook three minutes more. Taste rice. Add a little more water as needed. Add peppers. Done rice should be tender and a little creamy. There should be some thick liquid still in the pan. It will thicken a bit more upon removal from heat.

Serve after a few minutes off the heat.

Top with vegan pesto sauce.

1 packet simply organic pesto sauce
1 tsp onion powder
1 tsp garlic powder
3 tsps nutritional yeast
1 ounce chopped almonds
1 tsp olive oil

prepare the sauce packet as per manufacturer's instructions.

Mid way through the cooking process add yeast and almonds and additional 1 tsp of olive oil. Stir to combine and heat a minute or two to incorporate.

Remove from heat. Add garlic and onion powder.

Top ristto with two teaspoons pesto sauce and stir to combine. Garnish with additional almonds if desired.

Add your favorite beans to the ristto from a complete protein.